|450 g||ricotta cheese|
|600 g||seedless grapes|
|250 ml||heavy cream|
|100 ml||maple syrup|
|thyme leaves for serving|
Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.
Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.
Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.
Remove the semifreddo from the freezer. Serve using an ice cream scoop or simply slice the semifreddo and garnish with grape compote and some fresh thyme leaves. Enjoy!